Spinach & Seitan Chickpea Omelet

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It’s a snowy day and I was craving tofu eggs again, but I was out of tofu. So I whipped up this recipe with chickpea flour. Chickpea flour is high in fiber and protein. Just a 1/4 cup has 6 grams of protein and 6 grams of fiber! So give this recipe a try and let me know what you think!

Ingredients:

  • 1 cup chickpea flour
  • 1/3 cup nutritional yeast flakes
  • 1/2 tsp garlic powder
  • 1/2 tsp baking soda
  • 1/4 tsp pink Himalayan sea salt
  • 1/4 tsp pepper
  • 1 cup water
  • 1 cup raw spinach
  • 1/4 cup seitan crumbles
  • Coconut oil spray to grease the pan
  • Hot sauce (optional)

Directions:

Mix all healthy the ingredients except for the spinach and seitan in a bowl. Heat pan and spray with coconut oil over medium heat. Pour batter into pan and put the spinach and seitan on top. Let it cook about 5 minutes or just until you can flip the omelet with a spatula. Cook for 1 more minute. Sprinkle wth a little salt and hot sauce and enjoy!

Avocado Smoothie Bowl

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I ordered some new coconut bowls, and I couldn’t wait to use them! You may ask why put your smoothie into a bowl? It takes time to prep a smoothie bowl and it looks beautiful! It also helps you to slow down and become mindful of what you’re eating! Enjoy!

Ingredients:

  • 1/2 avocado
  • 1 cup raw spinach
  • 1 tsp spirulina
  • 1/3 tsp reishi mushroom powder
  • 1/2 Tbs coconut milk powder
  • 1/4 cup frozen pineapple chunks
  • 1 cup water
  • Handful of ice

Optional toppings:

  • Banana slices
  • Cacao nibs
  • Unsweetened coconut flakes

Blend together and put in a bowl topped with some banana slices, cacao nibs and unsweetened coconut! Yum!

Spinach and Onion Tofu Scramble

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Ingredients:

  • 1/4 package of organic extra firm tofu
  • 2 cups raw spinach
  • 1/2 yellow onion
  • 1/2 Tbs nutritional yeast flakes
  • 1/2 tsp garlic powder
  • 1/2 tsp organic turmeric powder
  • Pink Himalayan sea salt and pepper to taste
  • Cayenne pepper sauce (optional)
  • Avocado or coconut oil spray

Directions:

Spray a pan with coconut oil or avocado oil on medium-low heat. Sautee the onions and spinach until wilted. Add the tofu and mash with a fork so it looks “scrambled”. Add the spices and cook another minute. Drizzle with hot sauce and enjoy!

Detox Coleslaw Salad

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I am growing fresh herbs in my kitchen right now, and I decided to use the cilantro and parsley to garnish this salad. Cilantro detoxifies heavy metals from the body, while parsley helps relieve bloating, improves digestion and is high in anti-oxidants.

Ingredients:

  • 2 cups coleslaw
  • 1/2 cup chickpeas, rinsed and drained
  • 1/4 avocado
  • 1/4 cup roasted red pepper, cut into strips
  • 2 large garlic stuffed green olives, sliced
  • Fresh cilantro and parsley to garnish
  • Pink Himalayan sea salt and pepper to taste
  • 1/2 tsp garlic powder
  • 2 Tbs apple cider vinegar or red wine vinegar

Directions:

Combine everything in a bowl and garnish with the parsley and cilantro. Enjoy!

Chocolate Avocado Mousse Pie

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Ingredients:

  • 4 ripe avocados
  • 5 Tbs cacao or carob powder
  • 1/2 cup pure maple syrup
  • 1 cup vanilla unsweetened almond milk
  • 4 tsp vanilla extract
  • Graham cracker pie shell
  • Banana slices or berries to garnish

Blend in a Vitamix until smooth. Put in a graham cracker pie shell and top with banana slices or berries. Serve chilled.